Get the Recipe:
Sous Vide Picanha with Horseradish Dijon Sauce
Picanha (or sirloin cap) is one of the meatiest cuts of steak there is. It has a generous later of fat and incredible natural flavor, which is why cooking picanha (or sirloin cap) sous vide can’t be beat! The result is perfectly cooked, juicy and oh-so tender picanha steak every time. Serve with homemade horseradish dijon sauce, and your favorite steak sides.
Ingredients
For the Picanha
- 1 3-5 pound picanha, sirloin cap
- Kosher salt
- Pepper
- Mayonnaise
For the Horseradish Dijon Sauce
- 2 tbsp horseradish cream
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 2 tsp red wine vinegar
Instructions
- Preheat waterbath with immersion circulator to 131 degrees F for medium-rare.
- Season picanha liberally with salt and pepper. Vacuum seal and add to water bath. Cook for 6-8 hours.
- While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve.
- When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper.
- Cover the picanha in a thin layer of mayonnaise on all sides except the fat cap.
- Bring a cast iron skillet to smoking over high heat. Sear the picanha on the fat cap side first until deep golden brown. Continue to sear on all other sides until deep golden brown on all sides.
- Remove to a cutting board and let sit for 5 minutes. Slice into 1/2 inch thick slices and serve with Horseradish Dijon Sauce.
Calories: 491kcal, Carbohydrates: 1g, Protein: 46g, Fat: 34g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 17g, Cholesterol: 138mg, Sodium: 155mg, Potassium: 623mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 78IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 4mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.